Friday, October 28, 2005

Chicken with ginkgo

Chicken with gingko nuts, dried fungus, dried mushrooms, shallots, ginger and fresh chilies has almost become one of our soul food dishes.

The half of a chicken consisting of the legs wings and back were cut into bite sized pieces. The back bones were boiled in water to make a stock. This was strained and cooked further with Chinese spinach. At the end a piece of fresh tofu was added. This was served as a side soup.

Broccoli with some of the stock was stir fried as another dish.

The main dish was prepared by steaming the chicken, gingko nuts, fungus and mushrooms. Once this was cooked then shallots, finely sliced ginger, finely sliced fresh chilies were added and steamed a little longer.

The dishes were served with white rice.

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